For 4 giant cupcakes, about 9 cm in height. After reading the comments, I chose to make my regular cream cheese icing instead of the one on the original recipe.I have made these several times since. ~Jamie. I’ve upped the bar this year. After melting, let it cool to about room temperature before adding it to the batter. Spoon or pipe filling into cupcakes. Pumpkin Cupcakes With Caramel Cream Cheese Frosting. Ingredients. For filling, combine cornstarch and milk in a small saucepan until smooth. They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. Bring to a boil, stirring constantly. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong. My family loved them. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. We Love pumpkin . Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. Pumpkin Cupcakes. Batter: Fresh pumpkin or pumpkin puree - 160 gr. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. Such a great cupcake ! Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. Use canned pumpkin puree as a filling to decrease the sugar load. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. Among them were these fabulous Pumpkin Mousse Cupcakes. Like these pumpkin spice cupcakes, for example. The only pumpkin cupcakes recipe you will need! The holidays have officially started at our house. When you’re ready to frost, combine the vegan butter and vegan cream cheese in a large bowl with a hand mixer on high speed. In a medium bowl, whisk the brown sugar and eggs together … I found the flavor better with canned. Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Using a sharp knife, cut a 1-in. For 4 giant cupcakes, about 9 cm in height. My son was more interested in eating the candy pumpkins than the cupcakes but it was totally fine for me as I was eating the best part of the cupcakes, the cream cheese filling and the cupcakes. I put bailey's irish cream cheese frosting on them! Allspice powder - 0.5 tsp. A pumpkin cupcake with cream cheese filling is the exact same flavor without all that struggle. Reply. Set aside. 5. To make the crumble: In a medium bowl, cut the cinnamon, sugar, flour and butter together with your fingers, a pastry cutter, or two knives until it resembles coarse crumbs. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. --Rachel. Pumpkin Cupcakes with Cream Cheese Filling The Country Contessa salt, cream cheese, sugar, pumpkin pie spice, baking soda, flour and 10 more Vanilla Cupcakes with Fresh Blueberry Filling Inspiring Savings Here's a charming use for pumpkin. They are very moist. Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. Instructions. Gradually … Topped with cream cheese frosting and served cold, they are a wonderful fall treat! You're welcome Jana! Bake 12 to 15 minutes until the cupcakes spring back to the touch. Sometimes winners have to cheat. These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! 6. With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. 3. It … The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. Fill each line three quarters full. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Beat the two until light and fluffy. Fill each cupcake liner 1/3 full with batter. The next thing you know your face is flaming red, your sweating and telling yourself there’s a reason why you don’t cook. Cupcakes. Make smart use of extra pumpkin pie filling by baking these autumn-spiced, pint-sized cupcakes. This is a gem of a recipe. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. They wouldn’t be pumpkin, but they’d still be good. They are so easy to make and rise beautifully every time. The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). Real, whole foods belong in your kitchen and in your body. Bake that thing even one minute longer than you should and it will give you fits when you try to roll it. In this house, pumpkin cupcakes > pumpkin pie every day of the year. They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. Then in another bowl mix the flour, pumpkin pie spice, salt, and baking soda. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Nutmeg powder - 1 tsp. Fill paper-lined muffin cups two-thirds full. I never made creme filled anything because I thought they'd be to difficult. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes I've given up on trying to make the filling for this recipe and just use a simple cream cheese frosting - much quicker and still taste amazing. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans. —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). In a nutshell, we halve the cake recipe to yield about 12 cupcakes… Set aside. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. These … Preheat the oven to 350 degrees. They freeze well. My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! Sprinkle over each muffin. Bake for 18-22 minutes or until a toothpick comes out clean. But they were excellent with Cool Whip frosting from the freezer. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. Fill paper-lined muffin cups two-thirds full. Fill paper-lined muffin cups two-thirds full. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Get my foolproof recipe here. Distribute the batter into the cupcake liners, filling each one halfway. Print Pin Rate. Line cupcake pan with paper liners. I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. 6. Hence, I developed this ultimate fall cupcake: the light fluffy moist pumpkin cupcake, smothered in thick chocolate ganache, piped with creamy spiced cream cheese frosting and sprinkled with crunchy pecans. Other than that go make these cupcakes & enjoy. (see photos above for reference). Pumpkin rolls are like time bombs (go look at mine–it has a crack in it). Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Cupcake … Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until … Bake 18-22 minutes or Falls best cupcake! Add the cream cheese, vanilla and salt and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed. Batter: Fresh pumpkin or pumpkin … Remove from heat; cool to room temperature. 1 standard size box … In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. If I were you I would use vanilla pudding…add it plain to your cake mix, but then when you make the mousse filling add some pumpkin pie spice to the vanilla pudding mix before you add the half and half. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Baking staples: Most of the ingredients for these cupcakes are basic baking staples, flour, baking powder, salt, granulated, brown, and powdered sugar, and vanilla extract. DIRECTIONS. There you have it! I promised you Chocolate Pumpkin Cupcakes this week and here they are. Fun and delicious! Pumpkin Cupcakes. I use cookies to ensure that we give you the best experience on our website. Soft, warm and totally soothing right from the oven, you can make these in just a few minutes. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. My best suggestion would be to freeze them Joyce. If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Bake for 18-22 minutes or until a toothpick comes out clean. Welcome to my farmhouse kitchen where I teach you the practical strategies for comfort foods that nourish your soul and help you thrive with fewer junk ingredients. Absolutely delicious! https://www.tasteofhome.com/collection/filled-cupcake-recipes Next time I would cut it down to 1 2/3 cup sugar. Line 2 muffin pans with muffin liners.set aside. These will definitely go into my make again file! All the flavors are balanced so nicely. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … If you’ve ever tried to make a pumpkin roll, you know how frustrating they can be. Just when you think you have it, boom. These are excellent! Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. Try our pumpkin spice cupcakes, easy pumpkin cupcakes, healthy pumpkin cupcakes and other cupcake recipes. Uber moist, the perfect pumpkin … In a small bowl beat the cream cheese and powdered sugar. https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. Luscious moist pumpkin cupcakes stuffed with pecan pie filling and topped with cream cheese frosting. Pumpkin Cupcakes with Maple Frosting. Enjoy pumpkin cupcakes all year! A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert. I used a little less sugar in the batter, but still found them a bit too sweet. If you continue to use this site we will assume that you are happy with it. The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. Pumpkin cupcakes: Preheat the oven 350 degrees. Cupcakes can't really hold out any other way. Preheat the oven to 350 F. 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